Sam’s Pickles

To make Sam’s Pickles, you will need:

• 20 Piccolos (Baby Cucumbers, Unwaxed)

• 108g Salt

• 2 Litres of Water

• 15 Cloves of Garlic (Peeled, Whole)

• 3 Bay Leaves

• 2 Dried Chillies

• 1tsp Dill Seeds

• 1tsp Dried Dill,

• 1tsp Coriander Seeds,

• 1.5tsp Mustard Seeds,

• Grape Vine Leaf (Fresh or pickled) (Optional)

Wash the cucumbers and gently rub the flowering end to remove the small grey patch from which the flower grew; this contains enzymes that can make the pickles soft.

Pack these in a large jar or container and add the garlic cloves, bay leaves, dried chillies, dill seeds, dried dill, coriander seeds, and the mustard seeds.

Dissolve the salt into the 2 litres of water and use to cover the cucumber and spices. (Optional: top with a grape vine leaf. These contain tannins which will keep the cucumbers crisp). Gently weigh down to keep everything submerged, and cover with a loose fitting lid or secure a cloth over the opening.

Ferment at room temperature for 3-6 days depending on how sour you like your pickles.

Once to your liking, secure the lid and store in the fridge.